Regarding Blood Oranges: Peel oranges and separate sections of fruit. Discard half of the peels. Cut fruit into small pieces. Grate the peel and save the rind only! Heat fruit and peels in 1/2 gallon water to 160-F and then turn off heat. Let it steep as it cools. Pour into fermenter when cooled.

I found it easier to zest the oranges before cutting them into sections.

After 3 weeks of bottle conditioning the blood orange was way up front but not overwhelming and sorghum notes were still present. 6 weeks after bottle conditioning the beer is muched improved. The blood orange is still present but is more subtle and the sorghum notes seem to be mostly gone.

He already noted the address of my full review in the OP, but I had some of this beer and it was pretty good. It hides the citrusy sorghum flavor better than most beers I have had, and the high carbonation and light taste really make it easy to drink.

Why no 60 minute hops?
Using more blood oranges isn't a bad idea but I thought that 4 was plenty! Oh, and I carbed to 2.5 volumes.

The hop schedule still puts me at about 11 IBU.. Maybe my boil volume is higher than your recipe? I also was trying to keep it easy for me by using exactly .5 ounce increments..

If 4 oranges were enough, maybe I'll stick with that.. My fear is that the beer will be too thin, or perhaps the sorghum flavor will be too present.. this is also why I thought a bit more carbonation might help..

I'll try to brew this in the next couple weeks, and will post back my results, once I have them! I imagine this may take a couple tries..

Why would you ferment warmer? What would that do to the overall flavor?

I brewed this last night for my wife. Blood orange season is over so I used another variety of sweet orange. Boiled with about 3 gallons, came out with gravity 1.115, split into two carboys added orange mash and a gallon of water to each to come in right at 1.051. Pitched dry 06 directly.

Just ordered Sorghum syrup, and intend to brew this one for my wife. Knowing that blood orange season is almost upon us, I decided to look up the original (non GF) recipe, and brew it for myself. I noticed that the original calls for Saaz hops where you have used Tettnang. What caused you to make that substitution? Do Saaz not play well with Sorghum, or did you just happen to have Tettnang hops on hand?

Regarding Blood Oranges: Peel oranges and separate sections of fruit. Discard half of the peels. Cut fruit into small pieces. Grate the peel and save the rind only! Heat fruit and peels in 1/2 gallon water to 160-F and then turn off heat. Let it steep as it cools. Pour into fermenter when cooled.

I found it easier to zest the oranges before cutting them into sections.

After 3 weeks of bottle conditioning the blood orange was way up front but not overwhelming and sorghum notes were still present. 6 weeks after bottle conditioning the beer is muched improved. The blood orange is still present but is more subtle and the sorghum notes seem to be mostly gone.

I've often carbed with sorghum rather than dextrose in my cyders and pearys, after eight weeks its present and plays very well with the aromas and flavors. I imagine in this recipe one might find great results with sorghum carbing. But I'm an experiment extremist so don't take my word for it.